Bhogichi Bhaji Recipe, Bhogi Subzi, Mix Vegetable for Bhogi
Bhogi is a festival which is celebrated in Maharashtra, Tamil Nadu, Andhra Pradesh and Telangana just before the festival of Makar Sankranti or Pongal. In Maharashtra, a delicious mix vegetable is prepared with seasonal vegetables. This subzi is known as Bhogichi Bhaji in Marathi. It is served with Bajrichi Bhakri / Bajre ki Roti (Pearl Millet flatbread) which is sprinked with sesame seeds. This combination tastes heavenly and is highly nutritious.
As per Ayurveda, it is good for our health if we eat seasonal food. This festival reminds us about this age old wisdom. Bhogichi Bhaji is rich in various vitamins, minerals and dietary fibre. Bajra/ Pearl Millet is rich in protien, dietary fibre, phosphorous, magnesium and iron. Eating Bajra and Sesame seeds also provides warmth to the body during the cool winter weather. Til Gud Ladoos prepared during Makar Sankranti provide several health benefits.
- 3 medium sized Brinjals/ Baigan
- 1 small Potato/ Aloo
- 1 small Onion/ Pyaaz
- 1/2 cup chopped Carrot/ Gajar
- 1/2 cup fresh Green gram/ Hara Chana/ Harbara
- 1/2 cup fresh Green Peas/ Matar
- 1/2 cup Field Beans/ Pavta
- 1/2 cup flat Green Beans/ Papdi
- 1/3rd cup Peanuts/ Moongfali
- 5-6 Garlic cloves/ Lehsun
- 7-8 slices of Dry Coconut/ Sukha Nariyal
- 4 tablespoon Oil/ Tel
- 1/4 tsp Mustard seeds/ Rai
- 1/4 tsp Cumin Seeds/ Jeera
- 1/4 tsp Sesame seeds/ Til
- 1/2 tablespoon Maharashtrian Mix Masala/ Goda Masala
- 1 tsp Red Chilli powder/ Lal Mirch powder
- 1/2 tsp Cumin Powder/ Jeera powder
- 1/2 tsp Coriander Powder/ Dhaniya Powder
- 1/4 tsp Turmeric powder/ Haldi Powder
- A pinch of Asafoetida/ Hing
- 1 tsp Salt or as per taste
- 1 3/4 cup Water/ Paani or as required
Step by Step instructions to prepare Mix Vegetable for Bhogi/ Bhogichi Bhaji/ Bhogi Subzi Recipe:
- Throughly wash and chop/ peel all the vegetables. Tip: I have cut Brinjals just before putting in the frying panto prevent them from becoming dark. Some people prefer cutting brinjals and putting them in water to prevent them from becoming dark. But since vegetables lose their vitamins if chopped and put in water, I avoid doing this.
- Soak peanuts in water.
- Crush together peeled garlic and dry coconut slices in a mortar pestle.
- In a frying pan/ kadhai heat oil on a low heat.
- Once the oil is hot, add mustard seeds, cumin seeds and sesame seeds.
- Once all these seeds splutter, add onion and saute till it changes colour/ becomes translucent.
- Add crushed garlic and dry coconut and saute till they turn slightly brown.
- Add Maharashtrian Mix Masala and asafoetida and saute for 5-10 seconds. Tip: Frying Maharashtrian Mix masala in oil adds to the taste and gives bright colour to the gravy of subzi. But don’t fry it for too long otherwise it will get burnt.
- Immediately add all the vegetables except Green Peas/ Matar and saute for 1-2 minutes. This will help in cooking the vegetables faster.
- Add red chilli powder, cumin powder, coriander powder and turmeric powder and mix well.
- Now add the soaked peanuts along with the water in which they were soaked.
- We need to add 1.75 cup more water or as required for cooking the subzi.
- Add salt and mix.
- Cover the subzi with a lid and let it cook on medium heat. Saute at regular intervals.
- After 6-7 minutes, add Green peas and mix. Tip: We have added Green Peas later to let them retain the bright green colour. Alternatively, you can also cook them in salted water separately and add them at the end to retain their bright green colour. But make sure to use the water in which the peas was cooked while cooking the subzi.
- Cook for another 4-5 minutes.
- Check if the beans/ other vegetables have been cooked. If not, cook little more.
- Switch off the gas flame and garnish with chopped coriander leaves.
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If you are looking for other festival recipes check Puran Poli, Katachi Amti, Gujiya, Fried Modak, Steamed Wheat Modak, Churma Ladoo, Besan Ladoo, Poha Chivda, Besan Masala Sev, Dry Fruit Ladoo, Eggless Christmas Pudding and Eggless Christmas Fruit Cake.